You scream, I scream, we all scream for ice cream. Particularly, we scream for HUB’s ice cream.
When HUB Restaurant opened on Congress Street, people fell in love with its reinvented American cuisine. And for dessert, HUB offered ice cream.
But the ice cream was so good, that it started to cause a problem; a good problem.
“The demand for the ice cream started to build,” Executive Pastry Chef Dominique Stoller said. “HUB would get long lines during restaurant service — for people who just wanted ice cream.”
HUB soon expanded and opened its own ice cream shop across the street from HUB Restaurant, although a select number of flavors are still offered at the restaurant.
“We decided to do ice cream because, for one, it’s fun. I have the best job in the world,” Stoller said. “But we also wanted to do a little more than just ice cream.”
In addition to ice cream, Stoller also makes novelty items such as cakes and cupcakes, cookies, whoopie pies, popsicles, and floats.
Stoller said that everything is made from scratch, with exception to the mix-ins for certain flavors, such as the Oreos in the Oreo Mint Chocolate Chip flavor and the Butterfinger bits in the Chocolate Butterfinger flavor.
If you’ve ever visited HUB Ice Cream Factory, you’ve probably seen some ice cream flavors that you’ve never seen elsewhere.
For example, HUB offers flavors such as Pistachio Orange Blossom, Banana Nutella, and Movie Snacks, which is a brown butter popcorn base layered with M&M’s and chocolate chip cookie dough.
Stoller likes to pay homage to the Old Pueblo by creating Latin-inspired flavors, such as the Strawberry Tres Leches Cake and Mexican Wedding Cookie ice cream flavors. She also created a strawberry-pineapple popsicle, hand-dipped in fresh-made tamarindo, topped with chamoy and tajin.
Stoller also pulls inspiration from her childhood.
“Sometimes I like to think of things from my childhood because I feel like that gets to people. I’m an emotional eater,” she said. Take the Nutter Butter Marshmallow Crunch flavor, for example. “I used to love eating Nutter Butters with marshmallow fluff,” Stoller explained.
Stellar also incorporates many family recipes and vegan flavors into HUB’s treats, and she visits food shows and pastry conventions for inspiration.
HUB’s signature flavors are:
Aside from their signature flavors, HUB has over 30 other flavors to fall in love with.
Although some flavors are always offered, many are changed out every three months, unless Stoller has an epiphany for a new creation.
As for Stoller’s favorite, she loves the popsicles.
“I’m an adventurous eater,” she said. “The popsicles are fresh and salty and sour. That’s my flavor palette.”
“For ice cream, my favorite is Not Your Granny’s Coconut Cake, which has a coconut cake base with dark chocolate shatter and raspberry jam,” Stoller added.
HUB Ice Cream Factory
245 E. Congress St.
Tucson, AZ 85701
Dessert in the Desert is a series highlighting desserts in Tucson. The main courses at restaurants get all the rage, as they should, but what about desserts? They deserve a spotlight, too.